This needs little introduction. Flowers are the extra ingredient that turn food into a work of art – these species are all suitable for small spaces and containers, and perhaps with the exception of lavender, you’ll need to grow your own as you won’t find them in the shops. Cooking with flowers by its very definition will always mean eating fresh food in season, and their short growing period makes them all the more special.
Lavender shortbread, thanks to theurbanfoodie
Chive blossom on toast, thanks to thekitchn
Elderflower cordial with white dianthus flowers and a lovage stalk straw, thanks to eggsontheroof, the most elegant food blog around – I cannot recommend it highly enough.
Calendula petal and Borage salad, thanks to frenchrecipe
Carrot and nasturtium soup, thanks to stumptownsavoury
Pansy cookies, thanks to stonegable
Courgette blossom fritata, thanks to harmoniouskitchen